Food Culture of the South
½ cup salt
1/4 cup black pepper
4 teaspoons turmeric
1 tablespoon white pepper
1 tablespoon coriander
1½ tablespoons chili powder
This recipe makes more spice blend than you’ll need. It’s also great as a pork rub.
2 cups full-fat buttermilk
1 cup hot sauce
3 tablespoons Marjie’s Yellow Spice
2 fillets wild-caught catfish
1 cup freshly rendered lard
2 tablespoons fresh herbs (such as basil, mint, parsley, chives), chopped or torn
1 cup corn flour
1 cup corn starch
½ cup all-purpose flour
½ cup rice flour
1/4 cup Tony Chachere’s creole seasoning
For Marjie’s Yellow Spice:
For the catfish:
For the dredge:
- Make Marjie’s Yellow Spice: Combine all ingredients and mix thoroughly.
- Start the catfish: In a bowl, combine buttermilk, hot sauce, and Marjie’s Yellow Spice. Soak catfish in mixture for at least 1 hour, and up to overnight.
- In a large cast-iron skillet fitted with a deep fry thermometer, heat lard to 350 degrees (or until it begins to sizzle when you flick a bit of flour into it).
- While oil heats, make the dredge: In a large bowl, combine all ingredients and mix to incorporate.
- Remove catfish from marinade and allow excess buttermilk to drip off. Coat catfish in dredge, pressing to ensure fish is totally covered. Shake off excess.
- When oil has reached 350 degrees, gently lay catfish in pan. Fry for 3 minutes on each side, until coating is crispy and browned. Transfer fish to a rack and let rest for 2 minutes. Finish with fresh herbs.